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Rainbow Spring Rolls with Ginger Peanut Sauce

Rainbow Spring Rolls with Ginger Peanut Sauce

  • Total Time: 30 minutes
  • Yield: 6 - 8 spring rolls 1x
  • Diet: Vegan


These spring rolls are loaded with colorful vegetables. The tamari tofu sticks are savory and crispy on the outside, but soft and chewy on the inside for a nice contrast of texture. The ginger peanut sauce adds a fresh, subtle spicy flavor to this dish.



Spring Rolls:

  • 8+ Rice Paper Sheets
  • 1 Red Bell Pepper, sliced into thin, long strips
  • 1 large Carrot, peeled and sliced into thin, long strips
  • Handful of Bean Sprouts, rinsed
  • Handful of Cilantro, stems removed
  • 1/4 of a Purple Cabbage, sliced into thin, long shreds
  • 1 Block of Firm or Extra Firm Tofu, drained
  • 3 Tbsp. Tamari or Gluten-Free Tamari
  • 12 Tsp. Sesame Oil

Ginger Peanut Sauce:


Spring Rolls:

  1. Turn the tofu block so that the widest part is horizontal and laying flat on the cutting board. Cut the tofu into long, thin rectangular pieces (approximately 8 pieces) and press for 15 minutes to drain. I put the tofu strips between a kitchen towel and stack books on top to press them.
  2. While the tofu is being pressed, prep the veggies. Make sure the bell pepper, carrot, and cabbage are sliced into long, thin strips/shreds. Rinse the bean sprouts and cilantro and remove any long, stems if necessary.
  3. After pressing the tofu, cut the 8 rectangular pieces into thirds. The tofu pieces should still be long rectangular strips but you should now have a total of 24 pieces. If you prefer larger tofu pieces, you can cut the tofu into halves instead of thirds and have a total of 16 pieces.
  4. Add the tofu to a plate and evenly drizzle with the tamari. Let the tofu soak for 5 minutes, rotating often.
  5. Add the sesame oil to a large non-stick sauté pan over medium heat. Add the tofu pieces and flip onto a different side every few minutes. The inside of the tofu should still be soft and bouncy, but the outside should be crispy.
  6. To assemble the spring rolls, start by running warm water over both sides of a piece of rice paper for a few seconds. The rice paper should still be firm and not falling apart.
  7. Lay the rice paper onto a non-stick surface such as a cutting board. In small amounts, add some red bell pepper, carrot, bean sprouts, cilantro, purple cabbage, and two tofu sticks. The vegetables should be stacked on top of each other to make rolling easier.
  8. The rice paper should be stretchy and pliable at this point. Grab the bottom of the rice paper and roll it to cover the vegetables. Grab the sides of the rice paper and fold them in towards the center. Roll the spring roll up the rest of the way so that the rice paper wraps around the rest of the vegetables. Repeat until you run out of vegetables or tofu sticks.

Ginger Peanut Sauce:

  1. Add all ingredients to a small bullet-style blender or food processer. Blend on high until all ingredients are fully incorporated into a sauce. Add more water, 1 tbsp. at a time, if needed.


*Peanut Butter: I recommend using sugar-free, oil-free peanut butter. I prefer to control how much oil, sugar, and salt is in the ginger peanut sauce recipe. If you don’t mind having ginger peanut sauce that has more sweetener, oils, and salt then feel free to use whichever peanut butter you prefer.

  • Prep Time: 15 - 20 minutes
  • Cook Time: 10 minutes